Sunday 9/16/12

 In Workouts

Open Gym 10-12:30

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  • Jess
    Reply

    Hey guys I was just going through some of my recipes and thought I would share a few here.

    ***Paleo Blueberry Muffins***
    (I know some of you may not be eating honey so just ignore this one if so)
    -1/4 cup ghee
    (or unsalted butter will be fine – ghee is just clarified butter can be found at GE or WF just ask the workers where you can find it b/c it’s not in with normal butter)
    -1/4 cup of organic honey
    -6 eggs
    -2 tsp. pure vanilla
    -1 tbsp. lemon juice
    -zest of half a lemon
    -1/2 cup coconut flour
    -1/2 tsp. salt
    -1/4 tsp. cinnamon
    -1/4 tsp. ginger
    -1 1/4 – 1 1/2 cup blueberries (depends on how much you want) – we just use frozen btw
    *Preheat oven to 350
    *Melt the ghee (or butter) with the honey and set aside
    *Sift together the dry ingredients
    *Whisk together the eggs, vanilla, lemon juice, and zest
    *After butter has cooled slightly add the egg mixture, aggressively whisking to incorporate
    *Add the dry ingredients and whisk until smooth
    *Gently fold in the blueberries
    *Bake 20-25 minutes until toothpick inserted in middle comes out clean (we typically bake for the full 25)

    ***Swiss Chard, Onion, and Sausage Frittata***
    -4 tsp. butter
    -4 large eggs
    -4 large egg whites
    -8oz. sausage (you can use any type – we just buy the breakfast sausage from WF and remove from the casing)
    -1 large white onion, thinly sliced (will equal about 2 cups)
    -1/2 bunch of swiss chard, WASHED WELL (will equal about 6 1/2 cups)
    —-You can add cheese (shredded swiss or parm works best) if you’re eating dairy—–
    salt and pepper to taste
    *Preheat oven to 400
    *In medium bowl, combine eggs, egg whites, pinch of salt and pepper (and cheese if using)
    *Separate the stems from the leaves of the chard and dice into small pieces
    *Roll up the leaves and slice into thin ribbons, about 1/8 inch thick
    *Heat a 10 inch skillet over low heat and melt half the butter
    *Add the onions and a pinch of salt
    *Cook slowly over low heat until onions are tender and translucent, stirring occasionally (should take about 8-10 minutes)
    *Bring up heat to medium and cook onions until caramelized
    *Remove the onions from pan and set aside
    *Increase heat to medium-high and return pan to stove and melt the remaining butter
    *Add chard and cook until wilted, about 2-3 minutes
    *Reduce heat to low and add egg mixture and caramelized onions
    *Season with salt and pepper
    *Cook until edges are set (about 6-8 minutes)
    *Once edges and bottom are set place pan in oven and bake until completely set through (about 5 minutes)
    *Remove from oven and flip onto plate

    ***Spaghetti Squash w/Shrimp (or chicken would be good too) in a Lemon Cream Sauce***
    -1 large spaghetti squash
    -1/2 cup chopped onion
    -1 tbsp. olive oil
    -1 tbsp. minced garlic
    -1/4 tsp. sea salt
    -2 dashes red pepper flakes
    -2 tsp. italian seasoning
    -1/2 – 1 tsp. lemon zest (depends on how much lemon flavor you like)
    -1/4 cup chicken stock or broth (organic and low sodium if possible)
    -1 can coconut milk
    -1/4 cup fresh lemon juice
    -1 pound shrimp (or if using chicken, diced chicken breast)
    *Cook the spaghetti squash (in microwave, in the oven however you like and set aside)
    *Over medium-high heat add oil to pan
    *Add onions and cook until translucent and starting to brown slightly
    *Turn heat to low and add garlic, italian seasoning, zest and salt
    *Add chicken stock to pan and deglaze the pan
    *Take a spoon and spoon off the top cream part of the coconut milk and add it to the pan
    *Mix remaining coconut milk and lemon juice together and add to pan
    *Add shrimp to pan, making sure each one is fully emerged in sauce and cook until pink (about 5 minutes)
    —-if using chicken brown the chicken in the separate pan then add to sauce—-
    *Shred the spaghetti squash with a fork and add to pan
    *Add red pepper flakes
    *Toss to coat all squash in the sauce and serve

    ***Crab-stuffed Salmon*** (SO DELICIOUS AND SIMPLE!)
    -4 6-8oz. salmon filets
    -16 oz. wild caught lump blue crab meat
    -3 cloves garlic, minced
    -3 tbsp. parsley, minced
    -zest of 1 lemon
    -juice of 1/2 of the lemon
    -salt and pepper to taste
    *Preheat oven to 400
    *In small bowl, combine crab meat, lemon zest, juice, garlic, parsley, salt and pepper
    *Slice each salmon filet length-wise down the center to create enough space for stuffing
    *Stuff the salmon with the crab mixture (use about a 1/2 cup for each salmon filet – use remaining stuffing for a snack for another time, it’s super good with eggs the next morning)
    *On a broiling pan, bake salmon for 18 minutes
    *Switch oven to broil and brown the top for 5 minutes, no longer it may burn!

    I have a ton more recipes but thought I’d share some of our favorites for now

  • Jess
    Reply

    Ps forgot to put 1/2 tsp baking powder in with the muffins

  • dameka
    Reply

    Keep ’em coming Jess! I love the inspiration. Also, GREAT PIC, you guys look awesome!!

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